For now let's focus on Saturday breakfast from all the food that's thriving on the roof, despite hail, inches and inches of rain, high winds, and that week of 100-degree temps.
Here's a rain/wind-ripped branch of peppers called Little Bells. We've had roughly 11 inches of rain in 11 days, with bucketfuls falling all at once. And wind.
We chopped these sweet peppers for the melange. The power keeps going out too, twice in one week (make that three times--it just went down again). Last night's power went mostly-but-not-all out: weirdly down to 41 volts, enough to kill air conditioner, computer, and fridge, leaving us in cocktail-hour light, which would have been fun, but it was hot and who wants to open the freezer at that point for ice. I'm lucky to live with a nice guy equipped with a voltage meter.
Eggplant slices go into the cast iron pan, already slick with a hot film of coconut oil. Toward the end, I'll sprinkle the tomato halves with kosher salt and lay them face-down into the hot cast iron to warm.
A nice miso sauce on top and that's a breakfast I love.